Kerala-Style Beef Curry with Malabar Parotta

This Kerala-style Beef Curry is a perfect accompaniment to Soorya’s Malabar Parotta, creating a delicious and authentic South Indian meal experience.


500g beef, cut into bite-sized pieces
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Salt to taste
Soorya Malabar Parotta
2 tablespoons coconut oil
1 large onion, thinly sliced
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 sprig curry leaves


In a bowl, combine the beef pieces with red chili powder, turmeric powder, coriander powder, and salt. Mix well and let it marinate for at least 30 minutes.
Heat coconut oil in a pressure cooker or a deep heavy-bottomed pot over medium heat.
Add mustard seeds, cumin seeds, and fennel seeds. Let them splutter.
Add the sliced onions and sauté until they turn golden brown. Add the green chilies, ginger-garlic paste, and curry leaves. Sauté for a couple of minutes until fragrant.
Add the marinated beef and cook until the beef is browned and seared on all sides.
Add chopped tomatoes, garam masala, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the spices are well incorporated.
If using a pressure cooker, add enough water to cover the beef and close the lid. Cook for about 4-5 whistles, or until the beef is tender.
If using a pot, add enough water to cover the beef, reduce the heat to low, cover the pot, and let it simmer until the beef is tender. Stir occasionally and add more water if needed.
Once the beef is tender and cooked through, adjust the seasoning if needed. Garnish with chopped cilantro.
Heat Soorya’s Malabar Parotta in a stove-top.
Serve the Kerala-style Beef Curry hot with Soorya’s Malabar Parotta.


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